BRICK & TIN BIRMINGHAM health score and inspection history

Clean dish machine and attached equipment./ The dish machine had residue.

Store clean linens at least 6 inches above the floor./ Two containers of clean linen were not properly stored.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / The exterior of the ice machine vents and the draft refrigerator vents had residue. The bar manual fruit press base and the ice machine panel had residue.

Clean food contact surfaces of cooking and baking equipment at least every 24 hours./ The panini press had residue.

Clean dish machine and attached equipment./ The dish machine had scale deposit.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. / Three light fixtures were not working properly in the back dishwashing and prep room.

Provide at least a 6-inch clearance via elevated legs between the floor and floor-mounted equipment that is not easily movable or seal the unit to the floor./ The front food service area had a small RI refrigerator with food that was directly on the floor.